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Shrimp Pesto Zucchini Noodles! Traditional spaghetti is replaced with low carb zucchini noodles. A lighter and healthier spin on spaghetti paired with skillet baked shrimp and homemade spinach walnut pesto. High in protein and healthy fat, this easy 30-minute meal is perfect for a quick lunch or dinner.
Last week I talked about lower carb vegetable substitutes. This is the number one question I get from my weight loss clients. They love pasta. But once we talk about how many calories just 3 ounces of pasta has and the fact that the higher carbohydrate content in pasta turns into sugar unless you burn it, they understand they can get much more bang for their buck eating those low carb substitutes.
They also learn how much more filling veggies. Veggies are filled with water and fiber. Two ingredients key to making you feel full and keeping blood sugar stable.
When I was losing 80 pounds, I thought pasta was something I could never give up. It was always my go to when I felt emotionally empty. But truthfully, it always made my physically sick. After I ate it, it gave me this lethargic feeling.
Whether it was the blood sugar rush from all the carbs or my gluten intolerance, it never made me feel good. I’m a firm believer food should fill you up, taste delicious and make you feel good.
This Shrimp Pesto Zucchini Noodles does all that and more! Only 30 minutes to make from start to finish. My shrimp was delivered from Sizzlefish. Their shrimp comes already deveined without tails so there’s ZERO prep.
I mean who loves cleaning fish? I don’t! It’s my least favorite thing to prep. So, having that healthier option in my freezer from Sizzlefish not only helps me make better choices at meal time, but having it already prepped is HUGE!
To make the recipe, I used the best spirazlier to make the zucchini noodles and a small blender for the homemade pesto. Pesto? Did someone say pesto?
Ah yes! The pesto! Super simple and a whole lot healthier and lighter than the ones you buy in the store. Minimal oil, lots of zesty lemon juice, spinach, a few walnuts and crushed red pepper, and you’ve got one creamy and tasty pesto!
A yummy, low carb meal you can make anytime you’re in a rush and need a healthy dinner or lunch option!
Want more Healthy Shrimp Recipes? Try healthy coconut shrimp, shrimp taco soup, easy lemon garlic shrimp, and low carb shrimp with zucchini noodles next!
Shrimp Pesto Zucchini Noodles
Ingredients
For the Shrimp:
- 1 lb Shrimp, peeled, deveined with tail removed
- 1 cup Grape Tomatoes, sliced in half
- 1 1/2 cups Zucchini, spiralized or chopped into 1/2-inch pieces
- 1 teaspoon Italian Seasoning
- Salt and pepper to taste
For the Pesto:
- 2 tablespoons Olive Oil, or oil of choice
- 2 tablespoons Walnuts
- 1/4 cup Lemon Juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Red Pepper Flakes
- 1/2 cup Spinach
Instructions
- Place the ingredients for the pesto in a blender. Blend on high until smooth then set aside or you can use a store-bought pesto.
- Bring a 12-inch nonstick skillet to medium heat. Add the shrimp, tomatoes, zucchini, Italian seasoning, salt and pepper. Cook 5-6 minutes until the shrimp is fully cooked. Make sure to flip the shrimp regularly to cook fully on all sides.
- Reduce the heat to medium-low then toss to combine with the pesto sauce. Cook another 2-3 minutes then serve as is or over your favorite pasta.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
